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|Bean threads||4 Ounce (Also Called Long Rice Or Cellophane Noodles)|
|Clams in shells||10 (Suitable For Steaming)|
|Shrimp||10 Large (About 30 Per Pound)|
|Cooked dungeness crab meat||2 1⁄2 Pound (1 Large Sized)|
|Napa cabbage||1 1⁄2 Pound (1/2 Small Head)|
|Homemade chicken broth/2 large cans of 49 1/2 ounce each regular-strength chicken broth||12 Cup (192 tbs)|
|Dijon mustard||2 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Grated fresh ginger||4 Teaspoon, or minced|
|Watercress sprigs||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2661 Calories from Fat 1169
% Daily Value*
Total Fat 39 g59.8%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 1436.9 mg
Sodium 18808.5 mg783.7%
Total Carbohydrates 161 g53.7%
Dietary Fiber 2.6 g10.3%
Sugars 17.2 g
Protein 376 g751.2%
Vitamin A 105% Vitamin C 143.1%
Calcium 1064% Iron 248.5%
*Based on a 2000 Calorie diet
Meanwhile, scrub clams well with a brush.
Shell and devein shrimp.
Pull off and discard back shell from crab.
Break off legs and crack.
Break belly flap off body; rinse loose material and gills from body.
Cut body into 4 sections.
Core cabbage and separate leaves.
Drain tofu, then cut into 1-inch cubes.
Combine broth, mustard, soy, sherry, and ginger in a 5- to 6-quart pan.
Bring to a boil over high heat; reduce heat, cover, and keep broth at a simmer.
Rinse a 4- to 5-quart covered casserole with hot water to heat; drain.
Drain bean threads, cut into 5-to 6-inch lengths, and place in warmed casserole; cover and keep warm.
Add clams to broth; cover and simmer for 5 minutes.
Add shrimp and crab; cook until clams open, about 3 more minutes.
Lift seafood from broth and arrange in casserole.
Re-cover; keep warm.
Add cabbage leaves to broth and cook just until wilted, about 3 minutes; lift out with tongs and arrange in casserole.
Re-cover casserole and keep warm.
Reduce heat under pan so broth steams but no bubbles break the surface.
Carefully add tofu and cook for 5 minutes; transfer to casserole.
Garnish with watercress.
Pour steaming broth into casserole up to level of vegetables and seafood; pour remaining broth into a pitcher.
Ladle a selection of foods with broth into 4 to 6 wide soup plates.
Eat foods with forks and spoons or with chopsticks; sip extra broth or add to bowls.